Half-Spoon Spiced Chickpea and Spinach Curry
A vibrant vegetarian curry with half the usual amount of oil and spices, balancing robust flavors with a lighter touch. This indian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs cooked chickpeas, chopped fresh spinach, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 cups cooked chickpeas
- 4 cups, chopped fresh spinach
- 1 medium, diced onion
- 3, minced garlic cloves
- 1 tbsp, grated ginger
- 1 cup tomato puree
- 1/2 cup coconut milk
- 1 tbsp vegetable oil
- 1/2 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/4 tsp red chili powder
- 1 tsp salt
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 1/2 tsp cumin seeds and cook for 30 seconds until fragrant.
- Step 2: Add 1 diced medium onion, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 5 minutes until onions are translucent and golden.
- Step 3: Stir in 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/4 tsp red chili powder; cook for 1 minute to toast the spices.
- Step 4: Pour in 1 cup tomato puree and 1/2 cup coconut milk, stirring well. Simmer for 5 minutes until the sauce thickens slightly.
- Step 5: Add 2 cups cooked chickpeas and 4 cups chopped fresh spinach to the skillet. Cook for 3-4 minutes until spinach wilts and chickpeas are heated through.
- Step 6: Season with 1 tsp salt and garnish with 2 tbsp chopped fresh cilantro before serving over rice or with flatbread.
Frequently asked questions
How long does Half-Spoon Spiced Chickpea and Spinach Curry take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Spoon Spiced Chickpea and Spinach Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked chickpeas from drying out.
Can I substitute ingredients in Half-Spoon Spiced Chickpea and Spinach Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Spoon Spiced Chickpea and Spinach Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Half-Spoon Spiced Chickpea and Spinach Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! The chickpeas and spinach combo was perfect. Made it for my kids and they devoured it.
- ★★★★★
As a vegetarian, I'm always on the lookout for flavorful Indian dishes. This curry was a hit with my family and the spices were perfectly balanced. Will make again!
- ★★★★☆
The spices were great, but I found it a bit bland on the second day. Still, a very good recipe and easy to make.
